Fresh orange juice and orange peel add a tangy burst to the plum sauce.
Prepare sauce as directed in recipe. Place in covered container; refrigerate up to 24 hours. To reheat, place in small saucepan; heat over low heat until heated, stirring occasionally.
To remove the peel (or "zest") from the orange, scrape the surface gently with a citrus zester tool or use a fine-holed grater to remove the flavorful colored part of the rind only, not the bitter white pith below.
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